Lasagna Soup with Beef
A cozy one-pot soup capturing all the rich flavors of classic lasagna, featuring ground beef, broken noodles, tomato broth, and creamy cheeses, perfect for easy weeknight meals.
Equipment
- 1 large heavy pot for cooking soup
Ingredients
- 1 lb ground beef
- 1 medium onion finely chopped
- 2-3 cloves garlic minced
- 1 to 1 1/2 tsp Italian seasoning
- Salt and freshly ground black pepper to taste
- 1 jar 24-28 oz marinara or pasta sauce
- 1 can 14 oz diced tomatoes with juice
- 5 to 6 cups beef or chicken broth
- 8 to 10 lasagna noodles broken into bite-sized pieces
- 1 cup ricotta cheese optional, for serving
- 1 to 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil or parsley for garnish (optional)
Instructions
- Heat large heavy pot over medium heat and add ground beef and chopped onion.
- Cook, stirring and breaking up meat, until beef is browned and onion is softened.
- Add minced garlic and cook about 1 minute until fragrant.
- Stir in Italian seasoning, salt, and black pepper to coat the meat and onions.
- Add marinara sauce and diced tomatoes with their juices; stir to combine.
- Pour in broth and bring mixture to a gentle simmer.
- Add broken lasagna noodles to the simmering soup.
- Simmer noodles about 10 to 12 minutes until tender, stirring occasionally to prevent sticking.
- Turn off heat and stir in shredded mozzarella and Parmesan cheese to create a creamy texture.
- Ladle soup into bowls and top with a dollop of ricotta cheese, extra shredded cheeses, and fresh herbs if desired.
- Serve immediately while warm, ideally with crusty bread for dipping.
Notes
- Add diced bell peppers or spinach during simmering for extra texture and nutrients.
- Spice it up with crushed red pepper flakes or hot sauce.
- Combine ground beef with Italian sausage for richer flavor.
- Store leftovers in an airtight container in the fridge up to 3-4 days; reheat gently with added broth if needed.